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Sausage Rolls

Name: Sausage Rolls
Yield: 8 servings
Ingredients: one quart of flour; two heaping teaspoonsful of baking powder; one teaspoonful of salt; one large tablespoon of lard; wet into a soft dough with milk

From The Monmouth Baptist ladies' cook book, 1907

Serves 8

These are delicious for lunch and can be eaten hot or cold.

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

245Calories

7 gProtein

49 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories245 kcal

Protein6.8 g

Carbohydrates49 g

Fiber0 g

Sugars0 g

Total Fat2.6 g

Saturated Fat0.7 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.2 g

Cholesterol1.6 mg

Sodium410 mg

Potassium86 mg

Calcium77 mg

Iron3.6 mg

Magnesium17 mg

Phosphorus92 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.2 mg

Folate100 mcg

Choline0.8 mg

Caffeine0 mg

Water6.2 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 22. The excerpt below is the record exactly as published.

SAUSAGE ROLLS. Mrs. H. B. Young, Burlington, la. Make a dough of one quart of flour, two heaping teaspoonsful of baking powder, one teaspoonful of salt, sift it together, work in one large tablespoon of lard ; then wet into a soft dough with milk

Cook this with the app: pantry check, scaling, and the assistant.